Grab your Sandals and get your Grill Ready with these BBQ Cookbooks

Ed Randolph breaks down cooking on the Traeger for beginners. Pellet grills are renowned for their delicious smoky flavor and now backyard barbecue enthusiasts can get professional-quality grilling and smoking at home. With recipes ranging from appetizers to desserts, this book shows you just how much you can do with a wood pellet smoker.

Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world–outside on the grill, as well as in the kitchen. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor.

In the words of the Kansas City Barbeque Society, barbeque is not just for breakfast anymore. Featuring more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy stories that shed light on life inside the barbeque society, and tons of beautiful full-color photographs.

The chefs of The Culinary Institute of America bring their culinary skills outside to the grill taking us around the globe with exciting, flavorful national and international recipes for all to enjoy. With over 175 recipes, and step-by-step instructions, these chefs will help you grill like a pro.

Jautaikis explains everything you need to know about the wood pellet smoker including: picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. “The Wood Pellet Smoker and Grill Cookbook” serves up spectacularly delicious dishes.

Who can resist the tantalizing aroma of food sizzling over an open fire? Satisfy your cravings for meals from the grill with over 125 finger-lickin’ recipes in this book. Whether it’s cool barbecues for hot summer evenings or easy grilling for chilly days, you’ll enjoy the carefree pleasures of barbecuing all year long.

Raichlen provides a step-by-step guide to the art and craft of smoking, as well as an in-depth rundown on various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete exposition of types of woods to use. He also looks at cold smoking, hot smoking, smoke-roasting and smoke-braising. 

Whether you’re hosting a poolside barbecue, relaxing around the campfire, or tailgating on game day, my favorite outdoor recipes are guaranteed to get your grill going. Deliver a taste of Flavortown in your own backyard with Bacon Wrapped Hot Dogs with Spicy Fruit Relish and more mouth-watering recipes.

For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand, the Lobel family of master butchers has all the answers in the Meat Bible. Covering every imaginable meat: beef, veal, pork, lamb, poultry, rabbit, and more. The Lobels share their extensive knowledge of the differing tastes, textures, flavors, fat contents, and uses for each cut of meat.

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